JPS60164428A - Dainty food of smelt and its preparation - Google Patents

Abstract

PURPOSE:The titled, seasoned, softened, easily edible, inexpensive and tasty product, having a specific water content, capable of being roasted in a state wherein meat and bones are slightly expanded, having a flatly crushed shape, having a thin film on the surface. CONSTITUTION:Starch is sprinkled on the whole raw smelts 1, which are sandwiched between the metal plates 2 and 3 heated at 170-200 deg.C, and roasted while being pressurized gradually. Water is rapidly evaporated in 1-1.5min, they are roasted further in 1-1.5min while being pressurized, the meat and the bones become a slightly expanded state, they are roasted for a short time of <=3min while leaving 10-30wt% water content, and seasoned, to give the desired food.

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention relates to a capelin delicacy food and a method for producing the same.

Yaichiban A scale 6th - 1st grade is manufactured, but
After most of the water is removed by drying, it is seasoned,
It was manufactured by rolling, pressing, etc.

In addition, although capelin has an excellent taste, only females with young were used as dry food, while males were only used as fertilizer and feed.

In this way, we are attempting to obtain a unique delicacy food from shishamo, which has little utility value as a food, by a manufacturing method different from conventional methods.

In other words, the shishamo is flattened and crushed to zero.
．． It is a delicacy food of shishamo, which contains 5 to 30% water, has a slightly foamy flesh and bones, is grilled, has a thin starch film on its surface, and is flavored.

In addition, whole raw shishamo sprinkled with starch, 17
The meat and bones are placed in a metal plate heated to 0 to 200 degrees Celsius and then grilled while gradually applying pressure to rapidly evaporate the moisture in a boiling state, making the flesh and bones slightly foamy and reducing the moisture by 10 to 200℃.
Production of a delicacy food of shishamo with aftertaste baked in a short time of 3 minutes or less with 30% remaining - 1g An example of the above production method will be explained in order of steps based on diagrams illustrating examples.

(-) Wash the raw shisha stain with water and then drain it.

(b) Sprinkle Nt powder all over the shishamo (1).

(Q) As shown in Figure 1, place the shishamo (1) sprinkled with starch on the metal plate on the bottom of the roasting machine heated to 17M0O℃ (applied with cooking oil) and heated to <17M0O℃. Using a heated metal plate (3) on the L side coated with cooking oil, gradually press down on the shishamo (1) from above to rapidly evaporate moisture for 1 to 1.5 minutes, then heat for another 1 to 1.5 minutes. Cook the shishamo under pressure and remove it.

When the shishamo is taken out in this way, the moisture inside boils and evaporates due to rapid heating, leaving air bubbles inside the meat and bones and creating a slightly foamy state, and the moisture content is 10~3
The starch content is about 0%, and the starch forms a thin film covering the surface.

(Ll) Apply the following seasoning liquid to both sides of the flat-baked shishamo.

Prescription for seasoning liquid Mirin 400f Polishing agent (Glister, made by Matsutani Kogyo) 200 (1 soy sauce 100f! Sodium glutamate 26F Salt 34F Natural sweetener (Marmiron made by Maruzen) 20f Starch 40
F. Boil 600g or more of frozen egg whites to make a seasoning liquid.

(e) Place the seasoned shishamo in a hot air dryer at 80°C.
The product (1a) shown in FIGS. 2 and 3 is completed after drying for 30 minutes to 2 hours.

This drying reduces the moisture content! If it is dried for a long time, it will become a rice cracker-like crispy product with a moisture content of 1% or less, and if dried for a short time, the moisture content will be 10~10%.
This results in a product with 30% flexibility.

When a capelin delicacy is produced using the above method, there is no need to dry it in advance as in the conventional method, and by rapidly heating and pressing the raw meat and bones, the meat and bones become slightly foamy, making them soft and easy to eat. The sprinkled starch forms a thin skin that spreads over the surface, which acts as a binder to prevent the meat and bones from dispersing due to pressure.
It can be baked without disturbing its appearance.

Also, depending on the degree of drying, it is possible to produce rice cracker-like crispy rice crackers or soft rice crackers with a high moisture content.

In addition, the Shinmi liquid has a glossy formula, which gives the product a beautiful finish.

In addition, if you use female capelins with children, the offspring will have a unique taste and flavor, making it a high-quality delicacy, and as mentioned above, if you use males, which were not traditionally eaten, the raw materials will be extremely cheap. Therefore, low-priced delicacies can be obtained.

As explained above, according to the present invention, extremely inexpensive and delicious products can be obtained by using male capelins, which have not been used for human consumption, and high-quality products with unique flavors can be obtained by using female capelins with children. It is possible to provide a delicacy of capelin, which is rich in calcium, has high nutritional value, and has a unique taste.

[Brief explanation of the drawing]

Fig. 1 is a perspective view showing a state in which baking is not started as an example of carrying out the method of the present invention, Fig. 2 is a plan view showing an example of the capelin delicacy food of the present invention, and Fig. 3 is a side view as well. . (1)...Shishamo (2)...Plate to the lower metal (3)
)...Upper metal plate patent Applicant Zenchin Co., Ltd.

Claims (2)

[Claims] (1) The capelin was flattened and crushed to 0.
Shishamo delicacy food 11+110, characterized by containing 5-30% moisture, having the flesh and bones baked to a slightly foamy state, having a thin starch film on the surface, and being flavored. (2) Raw shishamo sprinkled with starch, 17 ()
The meat and bones are sandwiched between metal plates heated to -200°C and grilled while gradually pressurizing to rapidly evaporate the water in a boiling state, making the meat and bones slightly foamy and reducing the water content by
A method for producing a delicacy food of shishamo, which comprises baking it for a short time of 3 minutes or less with 30% remaining, and then seasoning it.